Grilled Balsamic Pork Tenderloin

So one of my new years resolutions last year (and I’m talking 2013) was to attempt to make one new recipe a week!  The MR and I were getting burnt out on the classic go-tos I had been making, so I wanted to mix it up some!  I figured we could try anything once, if we liked it we could add it to our list of likes, and if we didn’t like it…well it was just one meal right!?!?

Well, I’m ashamed to say that my resolution only lasted the first few months of the year, but in those two/three short months we definitely found some great recipes that have become favorites!  This grilled balsamic pork tenderloin was one of them!  I originally found it on Pinterest (shocker, right?!) where I have found many great recipes.  It is fairly easy to prepare and cook so that has added to it’s longevity in our list of favorites.  When I originally prepared this tenderloin I cooked it in the oven, but the MR and I definitely agree that grilling it somehow makes it taste better!  But it’s not terrible in the oven, so if you don’t have a grill, or if it’s pouring rain, rest assured that you can still enjoy this yummy dish!!

For this recipe you will need:

Pork Tenderloin

4-5 cloves of garlic

2 tablespoons of balsamic vinegar

2 tablespoons of olive oil

Salt & Pepper

This recipe is pretty simple and only calls for a handful of ingredients.

This recipe is pretty simple and only calls for a handful of ingredients.

You will want to let your tenderloin marinate, so make sure to give yourself ample time before cooking dinner to allow this (at least an hour or so), or prep it the night before and let it marinate overnight in the fridge (even better)!

To start, mince your garlic and add it to a shallow dish big enough to hold your tenderloin. I have a love affair with all things Pyrex, so I chose to use one of my smaller pyrex dishes for this!  I have matching lids for most of my dishes, and this comes in handy when I toss my tenderloin in the fridge to marinate overnight!  Next, measure out your vinegar and olive oil and add to the same dish.  I use fresh ground sea salt and pepper, so I added a few turns of each (instead of measuring out to the exact amount called for in the original recipe) to the dish as well.  Go ahead and mix it up a bit so that all the ingredients are combined, and then toss in your tenderloin.  Give your tenderloin a turn or two to make sure it gets coated in the marinade, and try to turn it at least once while it’s marinating so that the marinade is evenly distributed!  Most packages come with two tenderloins, and I will typically throw both in the marinade and then cook one and bag and freeze the other (with the remaining marinade) so that we can just thaw and cook another day!

Mince your garlic.

Mince your garlic.

Measure out your balsamic vinegar, two tablespoons.

Measure out your balsamic vinegar, two tablespoons.

Two tablespoons of olive oil next!

Two tablespoons of olive oil next!

Combine everything in a shallow dish, add your salt and pepper and mix it all up!

Toss your tenderloin in the dish and give it a few turns so that it gets covered in the marinade! If you can remember, try to turn the tenderloin at least once while marinating (but if you forget, don’t sweat it!)!!

Once your tenderloin is marinating, you can pretty much forget about it until you’re ready to cook!  When you are ready to cook, go ahead an fire up the grill (or the oven).  Your next steps are a pinch different depending on if you choose to cook it on the grill or in the oven, so read below depending on which way you choose!

FOR GRILLING:

If you choose to grill, simply toss on the grill when it is finished preheating and cleaned and ready to go!  You will want to sear it on all sides and then cook for about 30 minutes or until the internal temp reaches 160*.  Be sure to rotate it about every ten minutes so that it cooks evenly.

FOR THE OVEN:

If you choose to stay inside, you will want to preheat your oven to 400*.  When the oven is almost ready, add some oil to an oven safe pan and bring to medium/high heat on the stove.  Add your tenderloin and brown on all sides.  Next, transfer your pan into the oven and allow to cook about 20 minutes or until the internal temp reaches 160*.  Make sure you rotate the tenderloin a couple times to ensure even cooking.

When the grill is ready, toss the tenderloin on!

Sear all sides.

Allow it to cook for about 30 minutes, turning occasionally, until the internal temp reaches 160*.

Yum! Looking good!!!

Once the tenderloin has cooked, allow it to rest several minutes before slicing.  After a few minutes have passed, slice it up and enjoy!!!!

Give it a few minutes to rest before slicing.

Once it has rested, it is ready to slice up and enjoy!

We chose to pair our tenderloin with a small leafy green salad this time around!

I must say, I was a bit hesitant trying this recipe at first!  I have never been a big pork fan (aside from pulled pork bbq), and I’ve always thought it was too tough or dry when I had pork chops in the past.  BUT, this recipe has changed my outlook on pork.  Or at least it’s introduced me to a new cut of port that I enjoy!  Plus, the simplicity in preparing the dish makes it something I have really come to look forward to when it is on the menu at our house!!!

Have you found any dishes that you were a bit hesitant to try, but really wowed you when you finally broke down and prepared them?  If so, make sure to share them in the comments!  I love learning about new things to try!

P.S.  –  Did you happen to notice my Pyrex dish personalized with my monogram?!?!  I’ll be covering how exactly to do that in a future blog, so make sure you follow below so that you don’t miss out!!!

***Disclaimer: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.***

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9 thoughts on “Grilled Balsamic Pork Tenderloin

  1. Love recipes with less than 10 ingredients! Usually if they have more than that I don’t even bother attempting them. I have become a fan of pork tenderloin in the last year or so so I will have to try this one out! Have you tried the ones that Kroger sells that you cook in the bag? They are so moist and yummy!

    • I know right!!! I actually cooked this about two weeks ago, and when I was writing the post it was making me so hungry!!! My simple lunch salad wasn’t cutting it that day!!! Just might have to whip one up this weekend!!!

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